Traditional Korean Baekseolgi Recipe: A Step-by-Step Guide

Ingredients

  • 2 cups of Short Grain Rice
  • 2 cups of Water
  • 1/2 cup of Sugar
  • 1 teaspoon of Salt
  • 1/2 teaspoon of Vanilla Extract (optional)
  • Food Coloring (optional)
  • Beans, Nuts, or Seeds for topping (optional)

Steps and instructions

  1. Rinse the short grain rice under cold water until the water runs clear.
  2. Soak the rice in 2 cups of water for a minimum of 5 hours, or overnight if possible.
  3. After soaking, drain the rice but keep the water for later.
  4. Steam the rice for about 40 minutes until it becomes soft and sticky.
  5. Transfer the steamed rice into a large bowl and while it's still hot, add the sugar and salt. Mix it well.
  6. If you want to add color or flavor, divide the rice into separate bowls and add the food coloring or vanilla extract. Mix it well.
  7. Put the rice mixture into a cake mold or any shape you prefer, and press it down hard to shape it.
  8. Steam it again for another 20 minutes.
  9. Remove it from the steamer and let it cool down.
  10. Once cooled, carefully remove the rice cake from the mold.
  11. If you want, you can top it with beans, nuts or seeds for extra texture and flavor.

Tools for making

Recipe variations

  • Use glutinous rice instead of short grain rice for a stickier texture.
  • Add chopped fruits or dried fruits to the rice mixture for a fruity twist.
  • Replace the sugar with honey or maple syrup for a natural sweetener.
  • Add different food coloring to create vibrant and colorful rice cakes.
  • Mix in crushed nuts or seeds into the rice mixture for added crunch.
  • Replace the traditional bean topping with shredded coconut or chocolate shavings.
  • Experiment with different flavors by adding extracts like almond or pandan.
  • Make a savory version by omitting the sugar and adding cooked vegetables or seasoned meat as filling.
  • Create a festive version by shaping the rice cake into different shapes and decorating with edible flowers or sprinkles.
  • Try steaming the rice cake in individual cupcake molds for bite-sized portions.

Recipe overview

Baekseolgi is a traditional Korean rice cake, typically enjoyed during special occasions and celebrations. Simple yet delicious, this rice cake is made using only a few basic ingredients - short grain rice, water, sugar and salt. Optional ingredients such as vanilla extract, food coloring and toppings like beans, nuts or seeds can also be added for extra flavor and visual appeal. The process involves soaking and steaming the rice, mixing in the other ingredients, shaping the cake, and then steaming once more. The result is a beautifully white (or colorfully dyed), soft and chewy cake that is subtly sweet and can be decorated as per preference. It's a delightful treat that showcases the humble and comforting qualities of Korean cuisine.

Common questions

  1. Can I use long grain rice instead of short grain rice? No, it is recommended to use short grain rice for this recipe as it gives the desired sticky texture to the rice cake.
  2. Do I have to soak the rice overnight? While it is best to soak the rice for a minimum of 5 hours or overnight, you can soak it for at least 2 hours if you're short on time.
  3. Can I skip steaming the rice and cook it in a rice cooker instead? No, steaming the rice is an important step to achieve the right texture for the rice cake. Using a rice cooker may not give the same results.
  4. Is food coloring necessary? No, food coloring is completely optional. You can skip it if you prefer a natural white color for the rice cake.
  5. Can I use other toppings besides beans, nuts, or seeds? Absolutely! You can get creative and use any other toppings you like such as dried fruits, shredded coconut, or chocolate chips.
  6. How long does the rice cake need to cool down before removing it from the mold? It is recommended to let the rice cake cool down completely for about 1-2 hours before removing it from the mold.

Serving dishes and utensils

  • Steamer - A steamer is essential for steaming the rice to achieve the desired texture.
  • Cake Mold - A cake mold or any shape mold is useful for shaping and forming the rice cake.
  • Mixing Bowl - A large mixing bowl is needed for mixing the steamed rice with sugar and salt.
  • Spatula - A spatula is helpful for mixing the rice mixture and shaping the rice cake in the mold.
  • Colander - A colander is useful for rinsing the rice before soaking.
  • Measuring Cups - Measuring cups are necessary for accurately measuring the rice, water, sugar, and other ingredients.
  • Food Coloring Dropper - If using food coloring, a dropper can help control and distribute the color evenly.
  • Knife - A knife is needed to carefully remove the rice cake from the mold and for slicing and serving.
  • Steamer Pot - A steamer pot or a steaming basket is required for steaming the rice cake.
  • Plate or Serving Platter - A plate or serving platter is needed for presenting and serving the Baekseolgi rice cake.

Origin stories

Baekseolgi is a traditional Korean rice cake, often used in celebrations and ceremonies such as a baby's first birthday (Doljanchi). It is a symbol of purity and longevity, made with non-glutinous rice to create its signature white color, hence the name "Baekseolgi" which translates to "white snow cake". This cake's stark white color and soft texture is said to represent a wish for the baby's life to be as pure, soft, and gentle as the first snowfall. The making and sharing of Baekseolgi is a heartfelt part of Korean culture that brings families together, making it a cherished recipe passed down from generation to generation.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.